Sweet potato and orange are the perfect combination with roasted Brussels sprouts. They're the ideal side to roast turkey and cranberry chutney for a simple Thanksgiving meal.
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Yield: 6 Servings
- 2 large sweet potatoes, peeled and diced
- 1 lb fresh Brussels sprouts, washed and trimmed
- 2 TB extra virgin olive oil, divided
- 2 tsp kosher salt, divided
- ¼ tsp pepper, divided
- 1 TB fresh orange juice
- 1 TB orange zest
- 2 tsp fresh thyme, minced
Preheat oven to 450. Line two cookie sheets with parchment paper or foil sprayed with cooking spray. Cut Brussels sprouts into even sized pieces (halved if small, quartered if large). Toss with 1 TB olive oil, 1 tsp salt, and 1/8 tsp pepper and spread across one cookie sheet. Toss sweet potatoes with remaining 1 TB olive oil, 1 tsp salt, and 1/8 tsp pepper and spread across 2nd cookie sheet. Roast in oven for 20-25 minutes, stirring and rotating pan positions half-way through until well browned. Remove from oven and toss together with orange juice, zest, and thyme just before serving.
This recipe is best served fresh from the oven but if you make it a day ahead, spread on a cookie sheet to reheat/crisp and dress with some additional fresh orange juice to taste.